Shark Fin Squash And Crab Meat Broth

This summer, my neighbor sprouted some squash seedlings which she said came all the way from Vietnam. I planted them and only 2 plants managed to survive colorado harsh weather. The plant grew and grew, longer and longer but there were no flowers. Finally when it was hot enough, flowers appeared and a fruit was form. Unfortunately this fruit aborted before it got matured. All through the summer, i had managed to harvest two squashes, one very good squash and one had to be harvested because it was going to snow. I have not seen this squash in the market and it does not look like the spagetti squash so i shall name it 'Shark Fin squash'



Ingredients:

100g crab meat,
200 gm shark fin squash (baked and remove flesh with a fork)
4 cups chicken broth,
1 egg (whisked),
1 tbsp Hua Tiau wine
1 clove garlic sliced
1 tbsp Brandy
1 tbsp of black or red vinegar

Seasoning:

½ tsp salt,
¼ tsp sugar
Sesame oil,
pepper

To Thicken:

1 tbsp cornflour mix with 3 tbsp water
.

Method:

Heat up 1 tbsp of oil, stir fry garlic until fragrant and discard, sizzle Hua Tiau wine.

Pour in broth and bring to the boil, add crab meat, squash and seasoning and mix well, bring to the boil again.

Thicken with cornflour solution, mix well with beaten egg,

Add in brandy and vinegar before serving .


Serves